Coal Roasted Cauliflower With Romesco Recipes

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WHOLE ROASTED CAULIFLOWER WITH ROMESCO



Whole Roasted Cauliflower With Romesco image

In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.

Provided by Mark Bittman

Categories     brunch, dinner, lunch, weekday, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

3 red bell peppers
1 medium-to-large head cauliflower
Olive oil
Salt and pepper
1/2 cup Marcona almonds
1 small garlic clove, peeled
1 tablespoon sherry vinegar

Steps:

  • Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
  • Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
  • Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
  • Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
  • When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 611 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED BALSAMIC CAULIFLOWER



Roasted Balsamic Cauliflower image

Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).

Provided by hike4diamonds

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 5

Number Of Ingredients 5

2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
3 cloves garlic, chopped
1 head cauliflower, chopped into bite size pieces

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
  • Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
  • Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 7.7 g, Fat 5.7 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 256.9 mg, Sugar 0.9 g

ROASTED ROMANESCO



Roasted Romanesco image

This crazy looking vegetable is better than broccoli!

Provided by MK!

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces
1 tablespoon olive oil, or more to taste
salt to taste
2 grinds fresh black pepper
1 pinch garlic powder
1 pinch paprika

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
  • Roast in the preheated oven until tender, 15 to 20 minutes.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g

CAULIFLOWER STEAKS WITH ROMESCO SAUCE



Cauliflower Steaks with Romesco Sauce image

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

1 large head cauliflower
2 tablespoons extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
Homemade Romesco Sauce
Fresh herbs, such as flat-leaf parsley, basil, or chives, or microgreens, for serving

Steps:

  • Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
  • Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.

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